Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development.

Abstract

The use of chickpea flour as a substitute for animal-derived products is a well-established choice, offering advantages in terms of environmental sustainability and nutritional benefits, but presenting certain limitations related to sensory aspects and allergenicity. This study explores the potential of fermentation to overcome these limitations by fermenting a chickpea-based batter with different lactic acid bacteria (LAB) strains: Lactobacillus delbrueckii subsp. lactis, Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Leuconostoc spp. A holistic research approach allowed the assessment of significant changes in physical and chemical parameters: rheological behavior, water-holding capacity (WHC), protein structure, volatile compound composition, functional properties such as allergenicity, antioxidant capacity, (poly)phenolic profile, and biopreservative effects. All strains enhanced batter structure, with different dynamics. Protein content remained stable, while allergenicity was moderately reduced. Fermentation led to increase total phenolic content and antioxidant capacity, and modified the (poly)phenolic and volatile profiles in a strain-dependent manner. Additionally, a biopreservative effect was observed.